165 / 180
PARTY BEVERAGES
165
BRANDY SHRUB
(FOR TWELVE)
Brandy
1 quart Sherry
1 pint
Sugar
% pound Lemon juice and peel of 3
Steep lemon juice and peel in brandy for 24 hours, then
discard peel. Add sherry and sugar, stir well, strain
through jelly bag and bottle for use.
BRIDGE PUNCH
(FOR TWELVE)
Claret
1 quart Curacoa
1 jigger
Maraschino
1 jigger Brandy
1 jigger
Sherry
3 jiggers Seltzer
1 quart
Orange
1 sliced Lemon
1 sliced
Cucumber..few slices peel Sugar Syrup ....4jiggers
Place few pieces twisted lemon and orange peel in punch
bowl, add other ingredients and stir well with large cubes
of ice. Decorate and serve in punch glasses.
BRIDGE PUNCH, No. 2
(FOR TWENTY)
Brandy
1 quart Rum
2 jiggers
Strong Tea
1 quart Lemon
4 jiggers
Orange
4 jiggers Grapefruit
4 jiggers
Pineapple..1 can, crushed Sugar
1 pound
Maraschino
Seltzer
1 quart
Cherries
1 bottle Mint
6 sprigs
Crush mint with sugar in punch bowl,add other ingredients
with large cubes of ice and stir well. Decorate and serve
in punch glasses.
BURGUNDY CUP
(FOR TWELVE)
Burgundy
2 quarts Seltzer
1 quart
Lemon,.peel and juice of 2 Sugar
8 ounces
Stir well in bowl with ice, add sugar, and when thoroughly
chilled remove lemon peel and serve in punch cups.